Premium
Conventional and Non‐conventional Edible Oils: An Indian Perspective
Author(s) -
Choudhary Monika,
Sangha Jasvinder Kaur,
Grover Kiran
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-013-2400-3
Subject(s) - edible oil , health benefits , business , consumption (sociology) , olive oil , vegetable oil , microbiology and biotechnology , agricultural economics , medicine , food science , traditional medicine , economics , biology , social science , sociology
The Indian dietary pattern has undergone major changes over the past 40 years. Many of these changes involve modification in dietary intake of fats and oils. In developing countries like India, vegetable oils are replacing animal fats because of the cost and health concerns. A wide range of vegetable oils are available in the market but the choice of healthy cooking oil has been a controversial subject since ideas keep on changing as new evidence accumulates. One of the factors holding back the increased use of value‐added healthy oils in India is that most potential consumers are genuinely not aware of their health benefits. Edible oil consumption is primarily a community‐driven phenomenon in India. The purpose of this paper is to highlight the current scenario of edible oils in India, their composition, health benefits, food applications, stability issues and future aspects as buying the right oil for health has become of great importance.